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Healthy oatmeal coconut chocolate chip cookies on a plate

Healthy Oatmeal Coconut Chocolate Chip Cookies

These cookies are quick to make and satisfy your sweet cravings with healthier ingredients like oats, coconut, and nut butter. Great for snacks, lunches, or dessert!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Use old-fashioned oats for texture.
  • 1 cup unsweetened shredded coconut Toast lightly for deeper flavor.
  • 1/2 cup chocolate chips Dark or semi-sweet.
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
Wet Ingredients
  • 1/2 cup almond butter Or any nut butter; sunflower or tahini for nut-free.
  • 1/4 cup honey Can substitute with maple syrup.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the rolled oats, shredded coconut, chocolate chips, salt, and baking soda.
  3. In a separate bowl, whisk the almond butter, honey or maple syrup, and vanilla until smooth and pourable.
  4. Add the wet mixture to the dry ingredients and fold with a spatula until a thick dough comes together.
  5. Use a tablespoon or cookie scoop to portion dough onto the prepared sheet, spacing cookies about 1½ inches apart.
  6. Gently flatten the tops if you prefer thinner cookies.
Baking
  1. Bake for 10–12 minutes, until the edges are light golden and the centers look set.
  2. Let cookies cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.

Notes

Add extra chocolate chips on top before baking for a bolder flavor. Store cookies in an airtight container for up to 4 days at room temperature; refrigerate for up to 10 days or freeze for up to 3 months.